Method for pickling shelf-stable salted eggs in batches

Abstract

The invention relates to a batch pickling method for storage-resistant salted eggs. The fresh leaves of Camellia chrysalis are used to make the concentrated juice in an ordinary high-pressure container for later use. Strictly select the fresh duck eggs, and then rinse the fresh duck eggs one by one with running deep well water. While draining the water, put them in the air conditioner and blow them until they are completely dry. According to the average proportion per 100 catties of fresh duck eggs, 40 catties of golden camellia concentrated juice, 22 catties of high-quality edible salt, and 68 catties of deep well water are used. Stir the above formula evenly and boil to completely dissolve the edible salt to make marinated juice for later use. After completely cooling down, put the duck eggs into the container one by one and pour in the pre-prepared pickling juice until the egg surface is covered. Place a piece of bamboo braid on the egg surface to ensure that all the marinated duck eggs are soaked in the juice and then cover and seal. , and then placed in a control room to maintain a constant temperature of 30° to mature in 83 days. Through the above formula and processing technology, the product has special flavor, rich nutrition and special storage resistance, and also ensures the uniformity of product quality.

Description

Technical field: [0001] The invention relates to a storage-resistant and distinctive high-quality salted egg that can be pickled in batches and is more precisely a method for batch-pickled storage-resistant salted eggs. Background technique: [0002] According to the existing conventional salted egg method, mainly salt and water. When the salted eggs leave the water body, they are very vulnerable to the invasion of bacteria from the air and the surrounding environment, so generally they can only be stored for about 20 days, and the eggshells will appear black spots to varying degrees, and the inside of the eggs will immediately deteriorate. A great waste, and the nutrition is relatively simple. Invention content: [0003] The purpose of the present invention is to solve the disadvantages of the conventional method of salting salted eggs, and provide a brand-new salting formula and method. The salted eggs preserved by the formula and processing technology of the present in...

AI Technical Summary

Problems solved by technology

When the salted eggs leave the water after they are salted, they are very vulnerable to the invasion of bacteria from the air and the surrounding environment, so generally they can only be stored for about 20 days, and the eggshells will appear black spots to varying degrees, and the inside of the eggs will immediately deteriorate. A great waste, and the nutrition is relatively simple

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